Chicken Feta Pasta Recipe

Introduction

Chicken Feta Pasta is a flavorful and satisfying dish that combines tender chicken, fresh vegetables, and tangy feta cheese with perfectly cooked pasta. This recipe is easy to prepare and makes for a delicious weeknight dinner that everyone will enjoy.

Ingredients

• 8 oz farfalle (bow-tie pasta)
• 2 tablespoons olive oil
• 1.5 lb skinless, boneless chicken tenderloins (or sliced skinless, boneless thighs or breasts)
• 1/2 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 8 oz grape tomatoes (red and yellow), sliced in half
• 5 cloves garlic, minced
• 1/4 teaspoon salt
• 5 oz fresh spinach, chopped
• 3 tablespoons freshly squeezed lemon juice
• 6 oz crumbled feta cheese

Instructions

1. Step 1: Bring a large pot of water to a boil. Add the farfalle pasta and cook according to the package instructions. Drain and set aside.
2. Step 2: While the pasta cooks, heat 2 tablespoons of olive oil in a large, high-sided skillet over medium heat. Season the chicken tenderloins with smoked paprika, Italian seasoning, salt, and black pepper.
3. Step 3: Add the seasoned chicken to the skillet and cook for 10 to 15 minutes, turning occasionally, until fully cooked through. Remove the chicken from the skillet and set aside.
4. Step 4: In the same skillet, add 1 tablespoon of olive oil, halved grape tomatoes, minced garlic, and 1/4 teaspoon salt. Cook over medium heat for about 2 minutes until the tomatoes soften and release their juices.
5. Step 5: Stir in the chopped spinach and cook until it wilts, about 1 to 2 minutes.
6. Step 6: Add the cooked pasta to the skillet with the vegetables. Pour in the freshly squeezed lemon juice and sprinkle the crumbled feta cheese over the top. Stir gently and reheat for 1 minute to combine all flavors well. Add an extra tablespoon of olive oil if desired.
7. Step 7: Slice the cooked chicken and return it to the skillet. Warm everything together gently before serving.

Tips & Variations

• For extra flavor, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.
• Swap farfalle for penne or rotini if you prefer a different pasta shape.
• Add a pinch of red pepper flakes while cooking tomatoes for a subtle kick.
• Use goat cheese instead of feta for a creamier texture and slightly different taste.
• Include sliced olives or sun-dried tomatoes for additional Mediterranean notes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to prevent the chicken from drying out. Adding a splash of olive oil or a little water before reheating can help maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and best texture.

Is this dish suitable for meal prep?

Absolutely! It reheats well and can be portioned into containers for easy lunches or dinners throughout the week.

Chicken Feta Pasta Recipe

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★★★★★

4.6 from 133 reviews

• Author: Hugo
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This vibrant and flavorful Chicken Feta Pasta recipe combines tender, seasoned chicken with colorful grape tomatoes, fresh spinach, and creamy crumbled feta cheese tossed with bow-tie pasta. A splash of lemon juice brightens the dish, making it a perfect quick and easy weeknight dinner that’s both satisfying and wholesome.

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Ingredients

Scale 1x2x3x

Pasta

• 8 oz farfalle (bow-tie pasta)

Chicken

• 2 tablespoons olive oil
• 1.5 lb skinless, boneless chicken tenderloins (or sliced skinless, boneless thighs or breasts)
• 1/2 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Vegetables & Extras

• 1 tablespoon olive oil
• 8 oz grape tomatoes (red and yellow, sliced in half)
• 5 cloves garlic (minced)
• 1/4 teaspoon salt
• 5 oz fresh spinach (chopped)
• 3 tablespoons freshly squeezed lemon juice
• 6 oz crumbled feta cheese

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Instructions

1. Cook pasta: Bring a large pot of water to a boil, add the farfalle pasta, and cook according to package instructions until al dente. Drain the pasta and set aside while you prepare the rest of the dish.
2. Cook chicken: Heat 2 tablespoons of olive oil in a large, high-sided skillet over medium heat. Season the skinless, boneless chicken tenderloins (or your choice of thighs or breasts) evenly with smoked paprika, Italian seasoning, salt, and black pepper. Add the chicken to the skillet and cook for about 10 to 15 minutes, flipping to cook both sides thoroughly until the chicken is no longer pink inside and cooked through. Remove the chicken from the skillet and set aside.
3. Cook veggies: Using the same skillet, add 1 tablespoon of olive oil, the halved grape tomatoes, minced garlic, and 1/4 teaspoon salt. Sauté on medium heat for about 2 minutes until the tomatoes soften and begin to release their juices. Stir in the chopped fresh spinach and cook until it wilts, which should take another minute or so.
4. Assembly: Add the drained cooked pasta back into the skillet with the sautéed veggies. Pour in 3 tablespoons of freshly squeezed lemon juice and sprinkle with the crumbled feta cheese. Reheat the mixture over medium heat while stirring gently for about 1 minute to combine the flavors and melt the feta slightly. For added richness, you can stir in an extra tablespoon of olive oil at this point if desired.
5. Add chicken: Finally, slice or leave the cooked chicken tenderloins whole and add them back into the skillet. Heat gently until the chicken is warmed through and the entire dish is ready to serve.

Notes

• You can substitute chicken thighs or breasts if tenderloins are unavailable.
• Adjust seasoning and lemon juice according to taste preferences.
• Adding a little extra olive oil at the end enhances richness but is optional.
• For a gluten-free version, substitute farfalle pasta with gluten-free pasta.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Chicken Feta Pasta, Mediterranean pasta, easy chicken pasta, feta cheese pasta, lemon chicken pasta, healthy dinner